Tuesday, March 26, 2013

Coconut Cream Cupcakes

In the spirit of SPRING and EASTER, I found myself craving a bit of coconut, so yesterday I made a whole batch of these. And, in the spirit of not defaming myself in your eyes, I will not share with you the total number that I consumed. I will, however, offer you a word of caution: THESE ARE ADDICTING!!!  Don't say I didn't warn you! 

1 white cake mix
1 (3.4 oz) box instant french vanilla pudding mix
1/3 C flour
1/3 C sour cream
1 1/2 C water
1 tea coconut extract
4 eggs
1/3 C canola oil

1/2 C butter flavored shortening
1/2 C butter, softened
2 tea coconut extract
3 - 4 C powder sugar
2 - 3 Tbs milk
3 C shredded coconut

Filling (optional)
1 (3.4 oz) box instant french vanilla pudding mix
2 C half and half 


1. Gently mix dry ingredients in a mixing bowl with a fork.
2. Add remaining ingredients and mix on medium speed for 2 minutes. 
3. Fill cupcake papers 2/3 of the way full. 
4. Bake for 15-16 min (13 min for mini cupcakes) at 350 degrees Fahrenheit. 
5. Remove from pan and allow to cool completely before frosting/filling. 


1. Mix pudding mix and cold half and half until thickened (about 3 minutes). 
2. Spoon filling into pastry bag, then using a large pastry tip, and squeeze filling into the top of each cooled cupcake. 


1. Beat the butter and shortening together until smooth. Add coconut extract, milk, and powdered sugar and beat until well combined. You may need to add a little more milk to achieve a workable consistency. (It should be thick enough to hold its shape, but thin enough to pipe through a pastry bag.)
2.Place coconut in a small bowl. 
3. Pipe frosting onto top of cupcake then gently dip into coconut. Don't try to frost all your cupcakes and then dip in coconut - you will end up very frustrated as the frosting will start to harden and the coconut will not stick. Frost one or two cupcakes at a time, coat with coconut, then frost a couple more. You may need to gently use your fingers to push the coconut into the frosting for better stick-age. 
4. Store in an airtight container in fridge. Let sit at room temp for 15 min before serving.     

1 comment:

  1. Oh good golly this look delicious!! Thanks for sharing. :)


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